I have a grain flaker now , and also oat groats. I am still experimenting,
but since I live in Canada, I was able to purchase organic " Naked Oat Groats "
which are a newer type of oat groat , that grows "without" the hull .
They just have a sort of see through waxy membrane on the outside.
So far my cooking these flakes is proving a challenge as they FOAM
up really high, I've had numerous overflows that are hard to stir down
the boiling foam. Apparently this is because there is no stabilizer in them
as there are when you buy a bag of rolled oats.
These naked oats "flaked" need along time cooking also, which I think might
have something todo with that waxy exterior.
I am going to get some naked oat groats from a different source and try them.
They toast their naked oats which offers some stabilization.
Steaming apparently removes more nutrients.
And if that fails, then just get the regular organic oat groats that grow with a hull, but have had the hull removed.
They told me that flaked homemade rolled oats were very tender and required very little cooking ,
but then I found out that they have not actually tried the naked oats they are selling, and thus would be referring to the standard dehulled oat groats.
It was them that recommended the naked oats, and now that I have tried them, I find them TOUGH,
but I will try a different company for them rather than just switch to the standard oat groats,
because I have already come this far , I need to complete my testing so I will know.
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Re: Grain Flaker for making rolled oats - using OAT GROATS
